속을 덥히고 마음을 풀어주는 마법 같은 얼큰한 맛은? | KBS 한국인의 밥상 20260129 방송

■ The Island Village Life of a Drama Star(?) Couple – Okdo-myeon, Gunsan-si, Jeollabuk-do On the beautiful Gogunsan Peninsula, formed by the scattered islands off the coast of Gunsan, Jeollabuk-do, a famous couple lives on Shinsido, the most expansive island. Their namesake, Lee Jun-sang (78) and Kim Sam-soon (71), share the same name as the stars of a popular drama! Their lives are truly a drama... Fifty years ago, nineteen-year-old Sam-soon, who was supporting her ailing mother and three younger siblings, met her husband, Jun-sang, who happened to be visiting the island. They became a couple. To support their family of nine, including three children and their younger siblings, the husband worked tirelessly, catching anchovies and crabs, while the wife dug clams. During those difficult times, winters were exceptionally cold and harsh. Yet, even deep into winter, the sea off Shinsido Island always provided food. Wild crab, available only in January and February, the coldest months of the year, spoils quickly after death and can only be found at the source. Seasoned with spice, it becomes a perfect accompaniment to rice, and fried in flour batter, it bursts with flavor, a delicacy among delicacies. Sea bass, known for its plump flesh and deliciousness as the water temperature drops, is used in a spicy and tangy maeuntang (spicy stew) that will have you sweating it out. And the bean sprout and clam kimchi stew, developed by Samsoon to feed her family of nine despite her limited means, is a hearty and comforting soup that melts away any cold. A hearty winter meal is prepared, filled with the love of a mother who prepared this dish for her family's health and the husband who worked day and night at sea through the harsh winter. ■ The Refreshing Flavor of the Mountains – Tong-dong, Taebaek City, Gangwon Special Self-Governing Province At an average elevation of 900 meters, Taebaek, where people and mountains live in harmony, is steep and harsh, like the high, deep mountains. However, there's a family that cultivates wild vegetables on the steep, sloping slopes. Twelve years ago, upon moving to her husband's hometown, they purchased a mountainside and spent five years clearing the hillside to cultivate their fields. The fragrant wild vegetables harvested in spring, dried thoroughly, become precious dried vegetables that can be enjoyed all winter long. Ms. Oh Geum-ran (55 years old) uses nature's bounty to create a refreshing winter tonic that warms the body. These wild vegetable dumplings, made with a mixture of ginseng, aralia shoots, and wild ginseng (also known as "samnamul" for its meaty flavor), are truly special, with a meaty flavor even without meat. A spicy broth made with roasted red pepper seeds and chewy wild vegetable dumplings is a favorite winter comfort food for my husband and son. Muldak galbi, a signature dish of the coal mining town of Taebaek, is also a must-have on cold, windy days. For Choi Byeong-ok (54), the spicy and tangy Muldak galbi, which he always ate with his father after work at the coal mines, brings back fond memories! From the special Muldak galbi, made with a generous amount of winter shepherd's purse, to the sweet corn porridge, which neutralizes the spiciness, the tangy flavors permeate the lives of the Taebaek people, who wisely endured the harsh winter. ■ A Spicy and Refreshing Table Made with Hands and Soy Sauce – Jeongsan-myeon, Cheongyang-gun, Chungcheongnam-do Cheongyang-gun, Chungcheongnam-do, home of the Cheongyang pepper, a synonym for spicy flavor. For people here, spicy and savory flavors aren't just a simple indulgence; they're a comforting source of strength to get them through a hard day. Kim In-ae (47), who makes soybean paste in a traditional cauldron, is filled with a savory, spicy aroma. Every year, she makes cheonggukjang and gochujang, her father's favorites, with utmost care. She boils soybeans in a cauldron in late autumn for 10 hours, then ferments them under a blanket in the attic to create cheonggukjang. She then mixes the cheonggukjang powder with red pepper powder to create a special gochujang. While gochujang containing soybean powder requires fermentation to be consumed, cheonggukjang gochujang is already fermented, making it ready to eat and rich in flavor. These fermented soybean pastes, made and stored each year, are perfect for making a hearty, comforting dish during the cold winter months. Savory boiled pork made with goji berry roots and cheonggukjang; spicy Cheongyang pepper and dallaejang (Korean chili paste stew) with spicy Cheongyang peppers, savory dallae (Korean wild chives), and sweet goji berry syrup; and gochujang jjageul (Korean spicy stew) enjoyed by the whole family gathered around the table and blowing on it. We encounter the spicy and savory meals of Cheongyang, filled with happy memories. ※ This video is from [Korean Table - "This is the taste for cold days!" A refreshing comfort to melt the winter], aired on January 29...